Golden Raisin Cheesecake

1
JJOHN32 13

"A nice 'autumn cheesecake.' If desired, garnish the cheesecake with frosted grapes."

Ingredients 6 h {{adjustedServings}} servings 351 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan with olive oil, and dust with zwieback crumbs.
  2. In a large bowl, combine remaining zwieback crumbs, 1/4 cup white sugar, chopped almonds, and olive oil. Press into the bottom of the prepared pan. Bake in preheated oven for 7 minutes; set aside to cool.
  3. Process cottage cheese in food processor until smooth, or press through a fine sieve. In a mixing bowl, combine cottage cheese, 1/2 cup white sugar, flour, salt, egg yolks, sour cream, lemon peel, and lemon juice. Beat at medium speed, scraping the bowl often, until smooth and well blended.
  4. In a clean mixing bowl, beat the egg whites until foamy. Gradually add the remaining 1/4 cup white sugar, and continue beating until stiff peaks form. Fold into the cheese mixture. Fold in the raisins. Spread batter evenly into the crust.
  5. Bake in preheated oven until center is set, about 90 minutes. Cool in the pan. Chill cheesecake for at least 4 hours or overnight.
Tips & Tricks
No-Bake Cheesecake Flag Cake

A light, sweet, no-bake cheesecake topped with fresh berries.

PAMĀ® Sopapilla Cheesecake Pie

See how to make tangy sopapilla cheesecake pie.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 1

  1. 1 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
tina
7/23/2012

Delicious and different Thank you for a wonderful new recipe!